Jackie Luo

141 days ago

What It Actually Costs to Open a Restaurant in San Francisco

sf.eater.com

For chef Adam Tortosa, opening a restaurant is more than just a pipe dream — it’s about proving something. Tortosa, a fair, lanky 31-year-old from San Diego, was first introduced to the Bay Area when he opened 1760 with the Acquerello team in 2013.